A good margarita depends on the quality of its ingredients; always use the best tequila you can find. You'll get excellent results using a citrus reamer, a small, fluted cylindrical wooden tool, to extract every last drop of juice from the limes.
- 1 lime, cut into wedges
- Coarse salt
- Ice cubes
- 1 1/4 cups freshly squeezed lime juice
- 1 cup best-quality white tequila
- 1/3 cup Cointreau
- 1/3 cup sugar, plus more if desired
- To salt-rim the glasses, rub a cut lime around the rim of each of 4 stemmed goblets. Fill a saucer with salt. Dip goblet, upside down, into salt. Refrigerate goblets until ready to use.
- Fill blender three-quarters full of ice cubes. Pour lime juice, tequila, and Cointreau over ice. Add sugar; blend, starting slowly, and then increasing to high speed, until ice is very finely chopped and mixture is frothy. Taste for sweetness; add more sugar if desired. Blend a few seconds more; pour into salt-rimmed glasses. Serve immediately.